Cheddar-Mustard Beer Bread

Coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a large bowl stir together the next six ingredients (through baking soda).

In a medium bowl combine the remaining ingredients. Add beer mixture all at once to flour mixture; stir just until combined (batter will be sticky). Spoon into prepared cooker; smooth top.

Cover and cook on high about 2 1/2 hours or until a toothpick comes out clean, giving crockery liner a half-turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)

Turn off cooker. If possible, remove crockery liner from cooker. Remove lid. Cover opening of liner or cooker completely with paper towels; re-place lid. Cool 10 minutes. Remove bread from liner or cooker. Cool completely on a wire rack.